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Last night I had a beer in wagamammas I think it was called Ike Ike that used green tea in it. Looked a bit like a wheat beer and tasted very clean and citrusy. It reminded me of this thread, if I could brew something half as good as that beer I would be a very happy man!

Green tea is a very delicate flavour, I doubt that it would be detectable in most beers tbh. There are a few cooking recipes that use it though, I have had chocolate and green tea cookies before that were very nice.

Ok so the 2 weeks in the warm is a minimum? I could leave it for say 8 or 12 weeks warm and then stick it in the fridge for 2 weeks prior to drinking? Held up against a light the bottles seem quite clear and have a small layer of yeast sediment in the bottom. I take it the yeast will consume the...

I made an oatmeal stout about a week ago. At the end of next week I will be starting a 6 week course and am unlikely to return home during that time. Should I bottle it before I go and leave it in the cupboard or is it ok to leave it in the FV. It could be as much as 8 weeks in the FV if I don't...

Might be a stupid question but... Most people seem to recommend 2 weeks in a warm place and 2 weeks in a cool place to condition a beer. Longer is better. Question is if you want to leave them aside for a few weeks do you store it in a warmish place or does it have to be somewhere cold? I have...

I wish we could 'like' posts here just like facebook. This recipe makes my mouth water, I first tried raspberry wheat beer in Canada. Drinking pints of pink beer got me a few odd looks but it was soo good I couldn't stop at just one...or 8 for that matter. The following day was pretty awful and...

I know each beer type has a certain type of glass it is meant to be served in. I think with lager it is more important because it has something to do with the formation of gas bubbles in the glass, the bubbles are meant to carry the aromatics to the nose and enhance the flavour. Tall thin...

1.3 Kg Marris Otter 60g Flaked Oats 50g Chocolate Malt 400g Pumpkin puree 60 min boil 8g Pacific Jade 12.5% @ 60 5g First Gold 7.2% @ 10 5g First Gold 7.2% @ 0 Safbrew T-58 yeast This is a scaled down variation of Kev's recipe...

I have done a few AG brews aiming to produce 5L of wort for fermenting. Recipes use about 3.5L of water for mashing in 1-1.4kg of grain at 68 degrees. I found that batch sparging works well enough for small batches I top up the mash with 1L. If you wish to 'mash out' then add 1L of boiling...

Today I have been trying to do a Pumpkin Ale recipe that I found knocking about on this forum. So far I have only done light beers, this one is significantly darker than anything I have tried before. I cant really sparge with my current setup so I usually do a sort of batch sparge and then...

Yes shati has many recipes. I want to try a few variations myself but the family/friends recipes are very hit and miss. Instructions are usually 'add a bunch of juniper branches, cook until it looks done. Add about half a bag of sugar etc. There are no real timing or even quantities, all based...

Have you tried any more recipes yet? I have been using between 1 and 1.4 Kg of grain for my 1 gallon batches. My FG seem to stop around 1.010-1.012 for the IPA/Whit that I have made so far - im not sure if I am producing lots of unfermentable sugars because of poor temperature control but they...

How did you use the juniper? I have been told to boil the juniper branches/leaves/berries in a sack for about 30 mins. The water can then be used in the mash and in the sparge. One large branch can be added to the mash and the berries can be added to the wort in the last 15 mins of the boil.

I have a few recipes for juniper beer, they are all a bit hit and miss. Has anyone got a recipe that is a bit more scientific and proven than 'add about a bag of juniper twigs and berries'?

Best I can do.

So with all your years of experience both good and bad what setup do you wish you had gone for from the start? I am an Electrical Engineer and the electrical homebrew setups call to the nerdy part of me that knows I could build it all myself. Part of me though thinks it takes a bit out of the...

Will try moving to a secondary in the morning. It just seems strange that there is no sediment in either of the fermentors. Was hoping someone might know what caused it? Have I done something wrong? Has anyone ever had a beer with no sediment in the bottom?

I brewed 2 batches of beer, IPA and a whit beer, 2 weeks ago. I took gravities on them this morning OG was 1.062 & 1.034, readings today are down to 1.010 for both. This is the first time I have looked at them properly since brewing, there is no sediment in the bottom of either fermentor but...

So I was wondering if different types of beer require different lengths of time conditioning? It seems from a brief glance that the higher the OG the longer it needs in a bottle/keg before drinking. I know most kits say 2 weeks in the bottle/keg but it seems most people wait longer. Is there a...

Brilliant, thanks for the help :thumb: